The perfect name still eludes them, but three restaurateurs have big plans for the former Stella Blues (and Bullock’s) restaurant at the corner of Water and Miller streets.

Partners Peter Lowre, Stephanie Ruggiero and Keegan Dunson have leased out the vacant restaurant and hope to open their new eatery some time in May. There’s a lot to do between now and then but Mr. Lowre, who has operated and managed many restaurants, said it’s do-able.

“If everything falls into place we should be fine,” he said. “But some time in May, definitely. We want to be open for the summer season.”

The as-yet unnamed restaurant will feature what Mr. Dunson likes to call “Contemporary American” cuisine. Mr. Lowre added that the focus will be on small plate cooking with a varied menu.

“We’re strongly committed to using local distributors and farms,” he said. “We want to keep it small and personal; we don’t want to get into the big purveyors. We like that, and we know people like that.”

Each of the three partners brings something unique to the table. Mr. Lowre comes from the managerial side. Mr. Dunson has run many kitchens and currently serves as the chef at Antonio’s Trattoria in Cranston. Ms. Ruggiero will run the bar and said she will bring the same attention to local products that her partners do:

“I love being creative with drinks,” she said. “And I want to use local spirits and beers; there are so many great distilleries and breweries available. We want to work with them.”

The three had been looking at Warren for a while. Mr. Lowre knows the town through his use of the East Bay Bike Path and Ms. Ruggiero and Mr. Dunson, who are engaged, live in Swansea.

Mr. Lowre said word is out that Warren is a trendy, happening town, and he and his partners believe they can add to the mix and offer a menu different than Warren’s other restaurants.

“The fact that it’s sandwiched between Barrington and Bristol is a great draw,” he said. “And Warren is an up and coming area. There’s a lot going on. We’re excited to be a part of it.”

“There’s plenty of room for everyone,” Mr. Dunson added.

When they do open, the partners will probably start out offering a dinner menu for the first month or so. Then, when the summer season heats up, they will likely expand to a lunch menu.

“We’re looking forward to a great summer,” Mr. Lowre said.